Bristol & Clifton Golf Club
Visitor Information
Visitors are very welcome at Bristol & Clifton. Our championship course is available to visitors on weekdays and weekends, subject to reservations for competitions, matches and other bookings. Bookings can be made up to five days in advance of play.
Charges:
Online booking available on Tuesdays, Thursdays and Saturdays up to five days in advance.
BOOK A TEE TIME
Green Fee rates from 1 April 2024:
|
|
Weekday | Weekend |
|---|---|---|
| Visitors | £70.00 | £80.00 |
| Members' Guests | £30.00 | £30.00 |
| County Card | £50.00 | N/A |
| Junior | £10.00 | £10.00 |
| Junior Guests | £10.00 | £10.00 |
Green Fees after 4pm:
|
|
Weekday | Weekend |
|---|---|---|
| Visitors Unaccompanied (Twilight) | £45.00 | £50.00 |
Buggies:
The club has a number of buggies for hire. Buggies can be reserved and paid for when making a tee booking. They are available at £20.00/round for members and £30.00/round for non-members.
Diary
The diary below indicates when the course has commitments to help you determine course availability. If you wish to play on a Tuesday, Thursday or Saturday then you can book and reserve your place directly on our tee booking system by clicking "Book a Tee Time" below.
BOOK A TEE TIME
To play on other days, please call our Professional Shop on 01275 393474 and they will advise accordingly.
Should you wish to practice, for just £10.00 you can make use of our large practice area, chipping area and putting green.
Ticket booking: Seniors' Section Christmas Lunch 4th December
Please select your choices for your festive three course meal - simply add 'A D H' for example in the notes section when booking. Tickets are £35 and payment will be taken from your Clubhouse Account.
If you would like to sit with someone particular, please state this when booking.
Starters
A: Cider cured salmon, aioli tartare sauce, ciabatta toasts
B: Duck & pork terrine, onion marmalade, leaves, toasts
C: Leek, potato & stilton soup
Main course
D: Breast of turkey, sage, cranberry & chestnut stuffing
E: Roast sirloin of beef, Yorkshire pudding
F: Nut roast
Accompanied with: roasted potatoes, honey roasted root vegetables, pigs in blankets, port braised red cabbage, sauteed sprouts with bacon, creamed spinach, red wine gravy
Dessert
G: Christmas pudding, custard, brandy butter
H: Winter berries, meringue roulade
I: Fruit crumble, custard
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